Irish Cream Truffles Food

IRISH CREAM TRUFFLES

Steps:

• Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.
• Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.
• Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
• Refrigerate until firm, about 1 hour.

IRISH CREAM TRUFFLES

Steps:

• Add the chopped chocolate and the butter to a large mixing bowl.
• In a small saucepan, heat the heavy cream until it just begins to simmer then pour over the top of the chocolate and butter and let sit, unstirred, for 5 minutes.
• Whisk everything together until thick and dark brown then add in the Irish Cream and whisk to combine.
• Cover and refrigerate the mixture for 6 to 8 hours, preferable overnight.
• Portion the mixture out onto a parchment-lined cookies sheet in 2 teaspoons portions and refrigerate for 30 minutes.
• Roll the portions into balls with your palms then dip them in the coating of choice and enjoy.
• Store in the refrigerator for up to 1 week.

BAILEYS IRISH CREAM TRUFFLES

Steps:

• Melt chocolate, Baileys and heavy cream together over very low heat.
• Whisk in yolks, one at a time; mixture will thicken.
• Whisk in butter.
• Refrigerate overnight, or until firm.
• With spoon make small balls.
• Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

BAILEY'S IRISH CREAM TRUFFLES

Steps:

• Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
• Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
• Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
• Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
• Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.

BAILEY'S IRISH CREAM TRUFFLES

Steps:

• Cream the butter, Bailey's and cream cheese together until light and fluffy
• Mix in the graham cracker crumbs
• Add the powdered sugar, 1 cup at a time, until completely mixed in.
• Cover and chill in the fridge for at least 2 hours (overnight is better)
• Scoop batter into balls
• Place on parchment paper.
• Place balls into freezer for 10-15 minutes
• While the batter is freezing, melt the chocolate in the microwave in 30 second increments until completely melted.
• Dip balls into chocolate, covering completely.
• Place back on parchment paper and let cool until chocolate has hardened.
• Use a spoon to drizzle remaining melted chocolate over the truffles
• Store covered in fridge for up to 5 days.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

IRISH CREAM TRUFFLES

Steps:

• Place whipping cream, bittersweet chocolate and milk chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, 3-5 minutes or until chocolate melts. Stir in vanilla and salt.
• Remove from heat; stir in all butter and liqueur until butter is melted. Pour truffle mixture into medium bowl. Cover; refrigerate 3-4 hours or until firm.
• Sift cocoa into shallow bowl. Drop rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat. Shape into balls; roll in cocoa again. Place gently on tray; refrigerate 30 minutes or until firm. Store refrigerated.

IRISH CREAM TRUFFLES

Steps:

• Melt chocolate in top of a double boiler over hot, not simmering, water. Remove from heat; cool slightly.
• Stir in frosting and liqueur. Cover and refrigerate until firm, about 2 hours.
• Shape into 1 inch balls. Roll in cocoa.
• Store truffles, layered with wax paper, in an airtight container in refrigerator for up to 2 weeks or freeze for up to 2 months.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 20cm square baking tin.
• In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
• Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.